Blackened Chicken Fettuccine - cooking recipe

Ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon dried tarragon
1 tablespoon ground nutmeg
1 teaspoon salt
1 teaspoon ground red pepper
1/2 teaspoon black pepper
2/3 cup olive oil
1/2 cup Worcestershire sauce
5 boneless skinless chicken breasts
1/4 cup butter, melted
1 (12 ounce) package dry fettuccine
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1/2 green bell pepper, cut into strips
2 stalks celery, sliced
1 medium onion, sliced
2 carrots, sliced
1 cup dry white wine
3/4 cup whipping cream
3 medium tomatoes, chopped
2 tablespoons water
1 teaspoon cornstarch
fresh grated parmesan cheese

Preparation

Combine the first 12 ingredients in a zip lock bag; add the chicken and seal. Put in refrigerator and marinate for 8 hours, turning the bag occasionally.
Remove the chicken from the bag; discard the marinade.
Cook the chicken in the melted butter in a large skillet over medium high heat for 5 minutes on each side or until well browned; remove the chicken and reserve the drippings.
Slice the chicken diagonally and set aside.
Cook the pasta according to the package; drain well.
Saute all vegetables in the dripping for 4 minutes or until crisp tender.
Add the wine, whipping cream, and tomatoes; simmer for 5 minutes.
Combine the water and cornstarch; stir well and add to the vegetable mixture.
Bring to a boil, and boil for 1 minute or until thickened, stirring constantly. Remove from the heat after it thickens; add the chicken and pasta toss well.
Sprinkle with FRESH grated parmesan cheese.